4 egg yolks
80 g of sugar
500 ml of warm milk
1 tablespoon of rose petal water
4 egg yolks
80 g of sugar
500 ml of warm milk
1 tablespoon of rose petal water
Beat the egg yolks with sugar until a clear foam forms
Add the warm milk and continue whisking
Add the rose petal water, mix well, and pour the cream into four refrigerator-proof cups
Place the cups in a high-sided baking dish and put it in a preheated oven at 150°C
Pour boiling water over the dish so that the cups are half-submerged
Bake for about 20 minutes
Let it cool slightly and refrigerate for 2 hours before serving
